2 1/2 tbsp. soy sauce
1 tbsp. dry white wine
1 tbsp. oriental sesame oil
3 tsp. cornstarch
1 tsp. minced peeled fresh ginger
1 garlic clove, minced
1/2 lb. flank or skirt steak, cut into thin strips
1/4 c. canned beef broth
6 tbsp. vegetable oil
1 (8 oz.) can sliced water chestnuts, drained
1 sm. green bell pepper, thinly sliced
Freshly cooked rice

Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 tablespoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.

Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with rice. Makes 2-4 servings.